You know that moment when you bite into something so fresh and vibrant that it instantly perks you up? That’s exactly what this Fresh Avocado and Tomato Pesto Salad does! I discovered this combo during a summer picnic, and trust me, the creamy avocado paired with the bright, herbaceous pesto and juicy tomatoes is downright addictive. It’s like a little garden party on your plate—bursting with colors and fresh flavors. Plus, it’s super quick to throw together when you’re craving something light but still satisfyingly rich. I can’t wait for you to try this one because it’s simple, stunning, and somehow feels both indulgent and healthy all at once.
Quick Facts
Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Ingredients
For the Main Dish:
2 ripe avocados, diced
1 pint cherry tomatoes, halved
1/4 cup fresh basil leaves, chopped
2 tbsp red onion, finely chopped (optional)
1/4 cup toasted pine nuts or walnuts
Salt and freshly ground black pepper, to taste
For the Pesto Dressing:
1 cup fresh basil leaves
1/4 cup grated Parmesan cheese
1/4 cup pine nuts or walnuts
1 garlic clove, minced
1/3 cup extra virgin olive oil
1 tbsp fresh lemon juice
Salt and pepper, to taste
How I Make It
Step 1:
First, let’s whip up the pesto dressing. In a food processor, combine basil leaves, Parmesan, nuts, and minced garlic. Pulse a few times to break everything down, then slowly drizzle in the olive oil while continuing to pulse until you get a smooth, creamy consistency. Finish it off with the fresh lemon juice, and season with salt and pepper to taste.
Step 2:
In a large bowl, gently toss together the diced avocados, halved cherry tomatoes, chopped basil, and red onion if you’re using it. Be delicate here; you want to keep the avocado chunks nice and intact.
Step 3:
Pour the pesto dressing over the salad ingredients. Using a large spoon, give everything a gentle toss so the creamy pesto evenly coats all the fresh bits.
Step 4:
Sprinkle the toasted pine nuts or walnuts on top for that perfect crunch and nutty aroma.
Step 5:
Give it a final taste and adjust the seasoning with more salt or pepper if needed. Sometimes a little extra lemon juice brightens everything up, so don’t hesitate to add a splash.
Step 6:
Serve immediately to enjoy the fresh textures and colors at their best—this salad doesn’t love to sit around, or the avocado might start to lose its vibrant green charm.
Variations & Tips
Swap pine nuts for toasted almonds or pecans if you want a different crunch.
For a spicy kick, add a pinch of red pepper flakes to the pesto.
If basil isn’t your favorite herb, try swapping it for fresh cilantro or parsley.
Use heirloom tomatoes for even more color and a sweeter, deeper flavor.
If you want a vegan version, replace Parmesan with nutritional yeast.
Make the pesto dressing ahead and store it airtight in the fridge for up to 3 days.
How I Like to Serve It
This salad shines brightest as a light lunch or a refreshing side dish at your next barbecue. Pair it with crusty bread or grilled chicken for a simple weeknight dinner, or serve it alongside pasta for a burst of color and flavor. It’s especially perfect on warm spring and summer days when you’re craving something fresh, cool, and vibrant.
Notes
Best served fresh; the avocado may brown if left out or refrigerated too long.
Store leftover pesto separately in an airtight container with a thin layer of olive oil on top to keep it fresh longer.
Closing: This Fresh Avocado and Tomato Pesto Salad is my go-to when I want something quick, tasty, and packed with bright, fresh flavors that bring any meal to life.
